Autumn fridge soup

Today dawned cold, rainy and most definitely autumnal after a month of lovely Indian summer… perfect soup weather! And no better excuse to clean out the scary fridge drawers of limp & sad veggies, and freezer of half-blocks of icy stock…

Fridge soup: rocket, spinach, lentil goodness

Fresh (or not!) from the fridge: I used half a Spanish onion, a brown onion, a potato, a carrot, some very floppy spring onions, garlic, some rocket from about a week ago and some spinach stalks that I was saving for the chooks (sorry girls).
Recipe source: Melissa



  • 1 large, 1 med saucepans with lid
  • Kettle
  • Chopping board & knife
  • Peeler
  • Mandoline
  • Sieve
  • Measures – litre jug, cup
  • Colander
  • Bowls – big, med
  • Stick blender
  • Wooden spoon, ladle
  • Serving bowls

  • 1 brown onion
  • ½ a Spanish onion
  • 3 soft spring onions
  • 1 tablespoon extra-virgin olive oil
  • 1 knob of butter
  • Flaked salt and freshly-ground black pepper
  • 2 cloves garlic
  • 1 large potato
  • 1 large carrot
  • About a litre of vegetable stock
  • A cup of red lentils
  • 3 bay leaves
  • A bunch of spinach stalks
  • A small handful of rocket (refreshed in a big bowl of cold water for 10 minutes…)

Fridge soup, green all over

What to do:

  • Pour the stock into the medium saucepan with lid on and heat to a simmer. (I had to semi-thaw mine before I could get it out of the container…)
  • Half fill the kettle and set to boil.
  • Measure the lentils into the sieve and give them a good rinse under the cold water tap, discarding any discoloured lentils or little stones.
  • Peel the onions and dice. Peel off the first layer of spring onion, tail and then slice into small discs.
  • Heat the olive oil and butter together in the large saucepan and then add all the onions and a sprinkle of flaked salt, stirring to coat.
  • Peel the potato under running water and then slice finely using the mandoline. Add to the sweating onions.
  • Peel and chop or slice the garlic and add that in too with the bay leaves.
  • Peel and the grate the carrot straight into the saucepan.
  • Pour the hot stock into the large saucepan, add the lentils and then simmer for about 10 minutes until the potato & lentils are tender. You may need to add a little extra hot water from the kettle, depending on how big a bunch of veggies you have.
  • Meanwhile wash the leafy veg thoroughly (discarding any manky bits), shake dry and chop into bite-sized pieces. Add any stalks into the soup to start cooking first, and then add the chopped leaves. Cook for another 5 minutes to wilt the green veggies.
  • Taste the soup to check seasoning and then puree with the stick blender.
  • Ladle into bowls to serve and add a grind of black pepper to finish.
  • Eat with buttery toasted Lebanese bread, and feel all warm and sustainable, all at the same time…

Notes: Do you have to soak lentils? What’s the number one rule with the mandoline? What does sweating do to the onions?

Fridge soup, toasted pita, paper…


Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , , | Leave a comment

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